OMG!!!! This is sooo good I’ve been eating it plain. This is from the May 2013 edition of Southern Living, and it’s incredible. The only differences is that the original recipe calls for 1/3 cup chopped cilantro (which I hate and so omitted) and to grill the mangoes. Well, I like my mangoes just this side of spoiled (super super ripe) so they didn’t need grilling, but if you are using less ripe mangoes you’ll probably want to grill them, too. This is just too YUMMY.
I combined three recipes to come up with dinner tonight. I think it was good, but more telling is that my extremely picky husband actually ate it! The portions are approxmate, but just remember one part mayo to two parts sour cream and horseradish and lime to taste. You’ll love it!
The best way to get really moist roast chicken. Plus, it’s just too much fun. Spike or other poultry seasoning is better than salt and pepper.
Mexican tacos made with grilled firm fish. The tuna is yellowfin, not the kind you get from a can. You can serve these as prepared or with a cilantro cream sauce, if desired.
Living in Tijuana for years, it’s been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.
